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6‐Dihydroparadol,a Ginger Constituent,Enhances Cholesterol Efflux from THP‐1‐Derived Macrophages 下载免费PDF全文
Dongdong Wang Verena Hiebl Angela Ladurner Simone L. Latkolik Franz Bucar Elke H. Heiß Verena M. Dirsch Atanas G. Atanasov 《Molecular nutrition & food research》2018,62(14)
1 Scope
Ginger is reported to be used for the prevention and treatment of cardiovascular diseases (CVD). Cholesterol efflux from macrophage foam cells is an important process in reverse cholesterol transport, whose increase may help to prevent or treat CVD. In this study, we investigated the effects of 6‐dihydroparadol from ginger on macrophage cholesterol efflux.2 Methods and results
We show that 6‐dihydroparadol concentration‐dependently enhances both apolipoprotein A1‐ and human plasma–mediated cholesterol efflux from cholesterol‐loaded THP‐1‐derived macrophages using macrophage cholesterol efflux assay. 6‐Dihydroparadol increases protein levels of both ATP‐binding cassette transporters A1 and G1 (ATP‐binding cassette transporter A1 [ABCA1] and ATP‐binding cassette transporter G1 [ABCG1]) according to Western blot analysis. The ABCA1 inhibitor probucol completely abolishes 6‐dihydroparadol‐enhanced cholesterol efflux. Furthermore, increased ABCA1 protein levels in the presence of 6‐dihydroparadol were associated with both increased ABCA1 mRNA levels and increased ABCA1 protein stability. Enhanced ABCG1 protein levels were only associated with increased protein stability. Increased ABCA1 protein stability appeared to be the result of a reduced proteasomal degradation of the transporter in the presence of 6‐dihydroparadol.3 Conclusion
We identified 6‐dihydroparadol from ginger as a novel promoter of cholesterol efflux from macrophages that increases both ABCA1 and ABCG1 protein abundance. This newly identified bioactivity might contribute to the antiatherogenic effects of ginger. 相似文献2.
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Phenethyl isothiocyanate and indole‐3‐carbinol from cruciferous vegetables,but not furanocoumarins from apiaceous vegetables,reduced PhIP‐induced DNA adducts in Wistar rats 下载免费PDF全文
Jae Kyeom Kim Daniel D. Gallaher Chi Chen Cynthia M. Gallaher Dan Yao Sabrina P. Trudo 《Molecular nutrition & food research》2016,60(9):1956-1966
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Sarita Yadav Vinita Yadav Sudha Yadav Kapil D.S. Yadav 《International Journal of Food Science & Technology》2012,47(2):290-298
An α‐l ‐rhamnosidase secreted by Penicillium citrinum MTCC‐8897 has been purified to homogeneity from the culture filtrate of the fungal strain using ammonium sulphate precipitation and cation‐exchange chromatography on carboxymethyl cellulose. The sodium dodecyl sulphate/polyacrylamide gel electrophoresis analysis of the purified enzyme gave a single protein band corresponding to the molecular mass 51.0 kDa. The native polyacrylamide gel electrophoresis also gave a single protein band confirming the enzyme purity. The Km and Vmax values of the enzyme for p‐nitrophenyl α‐l ‐rhamnopyranoside were 0.36 mm and 22.54 μmole min?1 mg?1, respectively, and kcat value was 17.1 s?1 giving kcat/Km value of 4.75 × 104 m ?1 s?1. The pH and temperature optima of the enzyme were 7.0 and 60 °C, respectively. The purified enzyme liberated l ‐rhamnose from naringin, rutin, hesperidin and wine, indicating that it has biotechnological application potential for the preparation of l ‐rhamnose and other pharmaceutically important compounds from natural glycosides containing terminal α‐l ‐rhamnose and also in the enhancement of wine aroma. 相似文献
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Phenyl‐γ‐valerolactones,flavan‐3‐ol colonic metabolites,protect brown adipocytes from oxidative stress without affecting their differentiation or function 下载免费PDF全文
Laura Mele Stefania Carobbio Nicoletta Brindani Claudio Curti Sergio Rodriguez‐Cuenca Guillaume Bidault Pedro Mena Ilaria Zanotti Michele Vacca Antonio Vidal‐Puig Daniele Del Rio 《Molecular nutrition & food research》2017,61(9)
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Vinita Yadav Sarita Yadav Sudha Yadava Kapil D.S. Yadav 《International Journal of Food Science & Technology》2011,46(2):350-357
An α‐l ‐rhamnosidase producing fungal strain has been isolated from decaying lemon fruit. The fungal strain has been identified as Aspergillus flavus. The α‐l ‐rhamnosidase has been purified from the culture filtrate of the fungal strain using ultra filtration and cation exchange chromatography on carboxy methyl (CM) cellulose. The molecular mass of the purified enzyme determined by SDS–PAGE analysis was 41 kDa. The Km values of the enzyme using p‐nitrophenyl‐α‐l ‐rhamnopyranoside and naringin as the substrates were 1.89 and 1.6 mm respectively. The pH and temperature optima of the enzyme were 11.0 and 50 °C respectively. The effects of various chemical species present in grape fruit juice and wine on the activity of the enzyme have been determined. 相似文献
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L‐lactic acid production from spent grain with immobilized lactic acid bacteria was investigated. Spent grains were liquefied by a steam explosion treatment to obtain liquefied sugar. When 1 kg of wet spent grain was treated under the 30 kg/cm2pressure for 1 min using a 5‐L steam explosion reactor, 60 g of total sugar was obtained from the liquefied spent grain. Furthermore, 1.3% (w/v) of glucose, 0.4% (w/v) of xylose, and 0.1% (w/v) of arabinose were produced when the liquefied spent grain was treated with glucoamylase, cellulase, and hemicellulase enzymes. When batch L‐lactic acid production was carried out by Lactobacillus rhamnosus NBRC14710, 19.0 g/L L‐lactic acid was produced from the Tween 80 liquefied spent grain after 5 days. Furthermore, during repeated batch production with immobilized Lactobacillus rhamnosus NBRC14710 from Tween 80 liquefied spent grain at 37°C, the productivity of L‐lactic acid was maintained at a 10 time higher level over a period of 40 days. 相似文献
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The sensory quality of allergen‐controlled,fat‐reduced,salt‐reduced pork‐ostrich sausages during storage 下载免费PDF全文
Dominika Guzek Dominika Głąbska Marta Brodowska Jolanta Godziszewska Elżbieta Górska‐Horczyczak Ewelina Pogorzelska Iwona Wojtasik‐Kalinowska Agnieszka Wierzbicka 《Journal of the science of food and agriculture》2017,97(15):5327-5334
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Omega‐3 fatty acid consumption has been suggested to be beneficial for the prevention of type 2 diabetes mellitus (T2DM). Its effects have been attributed to anti‐inflammatory activity, with the inhibition of arachidonic acid metabolism playing a central role. However, a more recent view is that omega‐3 fatty acids play an active role as the precursors of potent, specialized pro‐resolving mediators (SPMs), such as resolvins, protectins, and maresins. Docosahexaenoic acid (DHA)‐ and eicosapentaenoic‐acid‐derived SPMs are identified in the adipose tissue but the levels of certain SPMs (e.g., protectin D1) are markedly reduced with obesity, suggesting adipose SPM deficiency, potentially resulting in unresolved inflammation. Supplementation of the biosynthetic intermediates of SPM (e.g., 17‐hydroxy‐DHA) or omega‐3 fatty acids increases the level of adipose SPMs, reduces adipose inflammation (decrease in macrophage accumulation and change to less inflammatory macrophages), and enhances insulin sensitivity. The findings from studies using rodent obesity models must be translated to humans. It will be important to further elucidate the underlying mechanisms by which obesity reduces the levels of and the sensitivity to SPM in adipose tissues. This will enable the development of nutrition therapy to enhance the effects of omega‐3 fatty acids in the prevention and/or treatment of T2DM. 相似文献
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Shanshan Li Tingting Bu Jiexia Zheng Ling Liu Guoqing He Jianping Wu 《Comprehensive Reviews in Food Science and Food Safety》2019,18(4):1097-1110
Ile‐Pro‐Pro and Val‐Pro‐Pro are two most well‐known food‐derived bioactive peptides, initially identified as inhibitors of angiotensin I‐converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non‐cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti‐inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone‐protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal‐like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities. 相似文献
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Omega‐3 fatty acids protect from diet‐induced obesity,glucose intolerance,and adipose tissue inflammation through PPARγ‐dependent and PPARγ‐independent actions 下载免费PDF全文
Thiago Belchior Vivian A. Paschoal Juliana Magdalon Patricia Chimin Talita M. Farias Adriano B. Chaves‐Filho Renata Gorjão Philippe St.‐Pierre Sayuri Miyamoto Jing X. Kang Yves Deshaies André Marette William Festuccia 《Molecular nutrition & food research》2015,59(5):957-967